Low Sodium Seafood Cobb Salad

Total time45 min

Prep time25 min

Cook time20 min

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Ingredients

4 servings

For the proteins

6 oz wild-caught salmon fillet, skin removed
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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6 oz large shrimp, peeled and deveined
4 strips uncured pork bacon, no added spices or sugar
1 tbsp olive oil, divided
¼ tsp fine sea salt, for seasoning proteins
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

1 large head romaine lettuce, chopped
2 cups mixed greens
2 medium avocados, pitted and sliced
1 medium english cucumber, sliced into half-moons
1 cup cooked beets, peeled and diced
4 radishes, thinly sliced
2 tbsp fresh chives, finely chopped

For the dressing

3 tbsp apple cider vinegar
½ cup olive oil
1 tsp raw honey
1 tsp fresh ginger, finely grated
1 tsp fresh thyme leaves
¼ tsp fine sea salt, for dressing
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the apple cider vinegar, 1/2 cup olive oil, honey, grated ginger, thyme leaves, and 1/4 tsp salt until the dressing is emulsified and slightly thickened. Set aside.
2
Cook the bacon strips in a large skillet over medium heat, turning once, until the fat has rendered and the strips are crisp and deep golden, about 6–8 minutes total. Transfer to a paper towel-lined plate and let cool, then break into rough pieces. Pour off all but a thin film of fat from the skillet.

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